This is one of my favorites now you can fill with champignons, zucchini or aubergines, all you want . And a delicious whole wheat crust !!
Source: Taller de Panadería (Uruguay)
Healthy baking Book (Book)
4 little tarts
300 grams whole wheat flour
6 tablespoons vegetable oil
200 cc ice water
1 tablespoon lemon juice
3 zucchinis in slices
salt and pepper
200 grams cream cheese
100 cc milk
150 cc heavy cream
parmesan grated cheese
In a bowl put the whole wheat flour with the oil and slowly work with your fingers to form a mixture have crumble consistency.
Add salt and water and lemon juice and it should be a smooth, soft dough. If necessary add a little water.
Make a ball with the dough . Cover and let rest for an hour.
Cut the zucchini into slices
and cook in a frying pan with a little olive oil
and season with salt and pepper.
Remove and let cool.
Roll out the dough on a table with a little flour and cut out circles the size of the tarts.
Pinch thebottom with a fork.
Make a mixture with cream cheese, cream, milk and eggs and fill with this mix the little tarts and then cover with sliced zucchinis.
Sprinkle with grated parmesan cheese.
Bake about 20 minutes or until cheese look melted and golden.
print recipe here
Tartas de harina integral con zapallitos